Majordōmo - chinatown


#391

taco bell doesn’t deliver


#392

#393

Paying an additional markup to a 3rd party isn’t quite the same, and postmates doesn’t work everywhere.


#394

No doubt. But delivery is possible.

But also, Taco Bell sucks. Del Taco for life.


#395

Off topic, but… Is there a marked difference btw the 2? I can’t really motivate myself to do the necessary research…


#396

but not for everyone. I certainly cannot get Taco Bell delivered, but I can get Domino’s delivered. Which is why Domino’s = good and Taco Bell = not good.

Del Taco kinda went on my shitlist after taking off the fake nacho cheese and replacing it with crap queso cheese.


#397

See, living in the boonies has its advantages.

Ah, gotcha. I basically stick with the bean + cheese burrito and fries, and it’s always served me well. (This might help answer @paranoidgarliclover’s question too - not sure there is a big difference, but mainly cause I stay in my Del lane. Plus the Bell always made me feel like 100% garbagio.)


#398

Barstow Del Taco- original owner of the chain and real food. What fast food used to taste like.


#399

maybe you should change your title to not_paying_attention; chang made it clear his affinity for domino’s was tied to the memory of eating it while watching football with his brother.


#400

Great, we all have memories. And I was referencing the extreme contrarian or iconoclastic positions mentioned in the post above.


#401

I thought Chang was sort of defending Taco Bell against the three Lester Bangs.


#402

He wasn’t as harsh on it as the other 3 noodles.


#403

I like both.


#404

If you’re there early enough, go with the hashbrown sticks intead of the fries and stuff the green or red bean n cheese burrito.


#405

I’ve had Domino’s occasionally in airports where there was nothing better. It’s not bad, just not trying hard enough enough to rise above mediocrity.

I don’t think I could bring myself to eat Taco Bell. For me it’s like McDonald’s, there’s a highly unappetizing smell.

Chang: “What do you eat here? KFC or Taco Bell?”
woman at drive-through window: “Neither. I don’t like them.”

Domino’s “beef” ingredients: Beef, Water, 2% or less of the following: Canola Oil, Grill Flavor (From Sunflower Oil), Gum Arabic, Maltodextrin (from Potato), Natural Flavor, Salt, Natural Smoke Flavor, Sodium Phosphates, Spice, Tricalcium Phosphate – Allergens: None

Taco Bell’s “seasoned beef” (or as Arellano called it, “quote-unquote ‘beef’”) ingredients: Beef, water, seasoning [cellulose, chili pepper, maltodextrin, salt, oats (contains wheat), soy lecithin, spices, tomato powder, sugar, onion powder, citric acid, natural flavors (including smoke flavor), torula yeast, cocoa, disodium inosinate & guanylate, dextrose, lactic acid, modified corn starch], salt, sodium phosphates. Contains: Soy, Wheat


#406

New David Chang podcast chronicles the opening of majordomo


#407

i had to come back for the damn ribs and they were fucking bloody delicious. they also confirmed my decision to remain not-a-vegan.

kombu cured diver scallops, pink lady apple dashi

bing, chickpea hozon, cultured butter & honey
the butter and honey with the hot bing was tremendous.

raw sugar snaps, horseradish, lemon, shallot

fried butterball potatoes, salsa seca, peanuts, chili

charred sprouting cauliflower, brown butter, macadamia, chervil

vermicelli, shrimp, clams, jalapeno dashi
this was okay, the broth tasted like a liquid pesto.

whole plate short rib, smoked bone-in APL-style ribs, shiso, rice paper, ssamjang
the move here for me, is to make a wrap out of the shiso and rice paper and dip a little bit into the ssamjang. this was a revelation, the smoky, fatty, meatiness of the rib is perfectly balanced with the strong, herb-y shiso and the ssamjang provided a little bit of heat. best bite of the year.

bones deep fried in tallow
bone appetit

beef rice, horseradish, sesame seeds
the rice was made with all the extra fat and pieces of meat between the bone. so damn delicious and fatty you can use it for lip gloss.


#408

Looking good. The tab?


#409

you know what’s weird, depending on who cuts the short rib for you, the presentation of the beef is completely different. The first time I had it, it was cut in the same way yours was in the spiral/floral pattern and I thought it was a bit dry.

I just had it again on Tuesday and they cut it akin to a brisket, similar to flat/point and it was CRAZY tender and delicious. It was a younger asian guy that cut it this time for us. (pic below)


#410

food (including stuffed peppers which i forgot to photograph) was about 98pp, for 3 people, before tax and tip.